TEMPEH TACOS WITH BREADED AND BAKED CAULIFLOWER

SERVES 8 TACOS

227g (8oz) original tempeh

3 tbsp hot sauce (such as Frank’s), divided

1⁄4 cup plus 2 tbsp unsweetened dairy-free milk, divided

1 small head cauliflower

1 cup whole wheat flour

2 tbsp taco seasoning

1⁄2 cup panko breadcrumbs

2 tbsp nutritional yeast

1 tbsp coconut oil

2 cups shredded romaine lettuce

8 taco shells

2 Roma tomatoes, chopped

Lime wedges (optional)

Salsa (optional)

NUTRITIONAL VALUES

Calories: 1294kcal
Fat: 6.7g (3.6g S.Fat)
Carbs: 10.6g
Protein: 19.4g
Sugar: 10.1g
Sodium: 1237mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4).

Cut the tempeh into 1/4-inch strips, then tear those into 1/2-inch pieces.

In a small bowl, combine 1 tablespoon hot sauce and 2 tablespoons milk. Toss in the tempeh. Allow to marinate for 1 hour.

In the meantime, cut the cauliflower florets into small bite-size pieces.

In a large mixing bowl, combine 2 tbsp hot sauce and 1/4 cup milk. Toss in the cauliflower.

In a large mixing bowl, combine the flour, taco seasoning, panko, and nutritional yeast.

Remove the cauliflower from the wet mixture and toss it in the flour mixture to coat all of the florets. Bake for 20 to 30 minutes, turning after 15 minutes, on a baking sheet. When finished, you should be able to easily pierce them with a fork.

In a small skillet over medium-high heat, heat the oil and add the tempeh while the cauliflower bakes. Cook for about 2 minutes, flipping every now and then, until the pieces are golden brown. Remove from the heat and place on a paper towel.

Assemble the taco by putting lettuce in the bottom of a shell and spooning tempeh, cauliflower, and tomato on top. If desired, serve with lime wedges and salsa.